My future-sister-in-law, Laura, went on an extended trip to Europe and she brought home a jar of saffron for me. I’m sure that everyone was hoping I’d cook paella for the family reunion last December 30 but our share in the potluck party was fresh fruit salad plus an extra vegetarian dish for Sam. I didn’t make it to the reunion though because I stayed home with Alex who was down with some virus. I made this rice dish for Alex and myself while Speedy and Sam partied the day away.
But, first, let’s be clear — kasubha is not saffron. So, please don’t ask if kasubha can be substituted for saffron. I’ve seen saffron occasionally at The Landmark in TriNoMa, it’s pricey but, at least, it is available.
Normally, saffron is soaked in hot water prior to cooking to release the color and aroma. I didn’t do that for two reasons. First, time constraints. Second, I wanted to achieve that spotted look where the rice is golden in some areas but still white in others. If you prefer a more uniform color for your rice, go ahead and soak the saffron for several minutes in hot, not boiling, water before adding it to the rice together with the soaking water.
Recipe: Garlic and saffron rice
- Crush, peel and chop the garlic (see tips).
- Rinse the rice and put in the rice cooker.
- Add the garlic and saffron. Pour in the broth. Stir a few times. Cook as usual.
- Now, here’s how to give the already delicious rice some added bright and fresh look and flavors. Once the rice is done, fluff up with a fork. Ladle into shallow bowls. Sprinkle with chopped parsley. Squeeze lime juice (lemon or kalamansi will work too) over the rice, stir and enjoy.
Preparation time: 2 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 2 to 3